Description
Soft, chewy, and spiced to perfection, these gluten-free bars combine the cozy flavors of pumpkin pie with the cinnamon-sugar crust of snickerdoodles. They are easy to make, moist, and perfect for fall baking.
Ingredients
Scale
- 2 cups (240g) Gluten-Free All-Purpose Flour (blend with xanthan gum)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup (113g) Unsalted Butter, softened
- 1 cup (200g) Light Brown Sugar, packed
- ½ cup (100g) Granulated Sugar
- 1 Large Egg, room temperature
- ½ cup (135g) Pumpkin Puree
- 1 teaspoon Pure Vanilla Extract
- 2 tablespoons Granulated Sugar (for topping)
- 1 tablespoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- Optional: ½ cup White Chocolate Chips
- Optional: ½ cup Chopped Pecans
- Optional: 2 oz Cream Cheese mixed with 1 tsp sugar for swirl
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, ground ginger, and nutmeg. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg and vanilla extract to the butter mixture. Beat on low speed until combined.
- Add the pumpkin puree and mix until the batter is smooth and uniform.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or with a spatula until just combined. Fold in optional add-ins if using.
- Spread the batter evenly into the prepared pan. In a small bowl, mix the topping ingredients (2 tbsp sugar, cinnamon, nutmeg) and sprinkle evenly over the batter, pressing gently to adhere.
- Bake for 25-30 minutes, or until edges are golden brown and the center is set but still has a slight jiggle.
- Let the bars cool in the pan for at least 20 minutes before lifting them out using the parchment overhang and slicing into squares.
Notes
Ensure gluten-free flour blend includes xanthan gum or add ½ teaspoon separately. Use the ‘spoon and level’ method for flour to avoid dry bars. Bars continue to cook as they cool, so remove from oven when center still has a slight jiggle. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18
- Sodium: 120
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 1
- Protein: 2
Keywords: gluten-free, pumpkin, snickerdoodle, bars, fall baking, easy dessert, dairy-free option